Chapter

Food Production and Processing

Tamar Lasky

in Epidemiologic Principles and Food Safety

Published in print May 2007 | ISBN: 9780195172638
Published online September 2009 | e-ISBN: 9780199865727 | DOI: http://dx.doi.org/10.1093/acprof:oso/9780195172638.003.10
 Food Production and Processing

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Agricultural food production and processing is a multi-step process, typically occurring in different locations over periods of time, with numerous points in which hazards may be introduced into the food supply. Identifying critical points in the food production process in which identified food hazards can be controlled, reduced, or eliminated, is an important step in reducing human food borne illness. During investigations of human food borne illness outbreaks, it is important to trace the source of the contaminated food product as far back in the production process as possible, to identify all contributing factors that lead to the outbreak.

Keywords: epidemiology; food safety; food-borne illness; HACCP; food hazards; microbial testing; agricultural foods; contributing factors; tracebacks; outbreak investigations

Chapter.  6907 words.  Illustrated.

Subjects: Public Health and Epidemiology

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